This vanilla bundt cake recipe has a tangy orange zest icing. Delicious with a fresh cup of tea.
Preheat the oven to 350 degrees F.
Grease and lightly flour a 10" Bundt pan.
Using an electric mixer, on medium speed, cream the butter and the sugar in a large bowl until fluffy, about 3 minutes.
Beat in the eggs, one at a time. Mix well after you add each egg.
Add the flour in thirds.
Alternate flour, and club soda beating in with each addition. Mix until nice and smooth.
Add the vanilla extract and the lemon zest, beat well.
Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
Let cake cool in pan for 20 minutes.
Remove from pan and cool completely on wire rack.
Zest the orange to make 2 teaspoons of orange zest.
Melt the butter in a small saucepan. Remove from heat.
Put the confectioners' sugar into a medium sized bowl.
Add the butter to the sugar and mix together.
Add the vanilla and orange zest and mix in.
Add the milk one tablespoon at a time.
*Optional Stir in 1-2 drops yellow food coloring.
Add more or less of the milk to get to the desired consistency the ice the bundt cake.
*Optional Garnish with candied orange peel